Inhibitory effect of niboshi on food intake

We investigated the nutritive values of niboshi (boiled and dried sardine) and pearl oyster as protein sources using Wistar male rats.The aim of the study was to utilize unused marine products.The nutritive values of niboshi and pearl oyster as protein sources are similar to those of casein.1,2 The body weight increment of the pearl oyster diet group, however, was higher than that of the casein diet group.In contrast, the body weight increase of the niboshi diet group was lower than that of the casein diet group.From these results, it was estimated that the amount of food intake of the niboshi diet group was lower than that of the casein diet group and, in contrast, the amount of food intake of the pearl oyster diet group was higher than that of the casein diet group.It was also estimated that the effect came from some biologically active substances in the protein sources.The aim of this study was to compare the amount of food intake of the niboshi, pearl oyster, and casein diet groups and to discuss the effects of some components in the protein sources.Male Wistar rats purchased from Clea Japan Inc. (Osaka, Japan) were used as the experimental animals.Fifteen rats were divided into three groups for diets of casein, niboshi, and pearl oyster.The number of rats in each diet group was five.The initial body weights of the casein, niboshi, and pearl oyster groups were 101 ± 9 g, 111 ± 5 g, and 107 ± 6 g, respectively.Rats were fed in metabolic cages over 3 weeks.The diets and conditions of feeding were described in our previous reports.1,2 Every rat could take food and water ad libitum.